AVIAL

AVIAL

INGREDIENTS

CARROT-1
FRENCH BEANS- 1/4 CUP
LONG BEANS-1/4 CUP
WHITE PUMPKIN-1/4 
RAW BANANA-1 
VELLARI-1/4
POTATO-1

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCNUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ-1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

CURD- 1/2 CUP OR ACCORDING TO TASTE

PREPARATION

COOK THE CUT VEGETABLES PREFERABLY IN  A PRESSURE COOKER WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE THE VEGETABLE
LET 1 WHISTLE COME

MEANWHILE GRIND COCONUT, SHALLOTS, DRIED RED CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE BUTTERMILK

GRIND INTO A COARSE PASTE
OR JUST CRUSH IT

WHEN THREE-FOURTH OF WATER GOES, ADD THIS GRINDED PASTE

LET IT BOIL, THEN ADD BUTTERMILK

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

YOU CAN ALSO PREPARE THIS WITHOUT SAUTING

SIMPLE PARIPPU / MASOOR DAAL CURRY

SIMPLE PARIPPU / MASOOR DAAL CURRY



INGREDIENTS

PARIPPU- 1/2 CUP

SHALLOTS-5
DRIED RED CHILLIES-4
CURRY LEAVES- 1 SPRIG

SALT
WATER

COOKING OIL-2 TABLESPOONS

PREPARATION

COOK MASOOR DAAL IN PRESSURE COOKER
LET 1  OR 2 WHISTLES COME

HEAT OIL IN A PAN
ADD CRUSHED SHALLOTS AND DRIED RED CHILLIES
FRY WELL

THEN ADD CURRY LEAVES. FRY FOR 1 MINUTE

ADD COOKED MASOOR DAAL
COOK TILL ALL INGREDIENTS GOT MIXED

CHICKEN CURRY

CHICKEN CURRY 

INGREDIENTS

CHICKEN SLICED- 1

ONION-5

TOMATO-2

GINGER- 2 INCH PIECE

GARLIC-7 CLOVES

GREEN CHILLIES- 6

CURRY LEAVES-7

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER- 2 TABLESPOON

TURMERIC POWDER- 1/4 TABLESPOON

COCONUT OIL-1/2 CUP

SALT- ACCORDING TO TASTE

PREPARATION

TAKE A PAN.  HEAT OIL.

ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD WATER AND CHICKEN PIECES 

BOIL TILL CHICKEN IS COOKED

YOUR CURRY IS READY

CHICKEN CURRY WITH POTATOES

CHICKEN CURRY WITH POTATOES 

INGREDIENTS

CHICKEN SLICED- 1

ONION-5

TOMATO-2

GINGER- 2 INCH PIECE

GARLIC-7 CLOVES

GREEN CHILLIES- 6

CURRY LEAVES-7

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER- 2 TABLESPOON

TURMERIC POWDER- 1/4 TABLESPOON

POTATOES-3, CHOPPED

COCONUT OIL-1/2 CUP

SALT- ACCORDING TO TASTE

PREPARATION

TAKE A PAN.  HEAT OIL.

ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD CHOPPED POTATOES , CHICKEN PIECES AND WATER. 

BOIL TILL CHICKEN PIECES ARE COOKED WELL.

YOUR CURRY IS READY

Crispy Masala Dosa Recipe – South Indian Street Style

Crispy Masala Dosa Recipe – South Indian Street Style

Masala Dosa is a South Indian classic that has won hearts across the world. A golden, crispy dosa filled with a flavorful potato masala, it makes the perfect breakfast, dinner, or anytime snack. Paired with coconut chutney and sambar, this dish brings authentic South Indian flavors to your plate.

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📜 Recipe

For Dosa Batter:

• Raw rice – 2 cups

• Urad dal (black gram) –1 cup

• Fenugreek seeds – ½ tsp

• cooked rice - 1/2 cup

• Poha (flattened rice) – 2 tbsp

• Salt – to taste

For Potato Masala Filling:

• Potatoes – 3 (boiled & mashed)

• Onion – 2 (thinly sliced)

• Green chilies – 2 (slit)

• Ginger – 1 tsp (chopped)

• Curry leaves – few

• Mustard seeds – ½ tsp

• Turmeric powder – ½ tsp

• Oil – 2 tbsp

• Salt – as required

Preparation:

Step 1 – Prepare the Batter

1. Wash and soak rice, urad dal, fenugreek seeds, and poha for 6 hours.

2. added cood rice

3. Grind into a smooth batter with water.

4. Ferment overnight (8–10 hours). Add salt before making dosa.

Step 2 – Make the Potato Masala

1. Heat oil, splutter mustard seeds. Add curry leaves, ginger, green chilies, and sliced onions.

2. Sauté till onions turn soft. Add turmeric powder.

3. Add mashed potatoes and salt. Mix well and cook for 2–3 minutes. Set aside.

Step 3 – Make Masala Dosa

1. Heat a dosa tawa and pour a ladle of batter. Spread into a thin circle.

2. Drizzle oil around edges. Cook till golden and crisp.

3. Place a portion of potato masala in the center and fold dosa.

4. Serve hot with coconut chutney and sambar.

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#MasalaDosa #SouthIndianFood #KeralaRecipes #BreakfastRecipes #StreetFood #CrispyDosa #IndianFood

KADACHAKKA / BREADFRUIT CURRY

KADACHAKKA / BREADFRUIT CURRY


INGREDIENTS

KADACHAKKA-1


RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 3 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

GRATED COCONUT- 1 CUP
FENNEL SEEDS- 1 PINCH
SHALLOTS -5; SLICED
CURRY LEAVES- 1 SPRIG

SALT
OIL

PREPARATION

PEEL THE SKIN FROM KADACHAKKA
CUT IT INTO SMALL PIECES

COOK IT WITH RED CHILLY, CORIANDER AND TURMERIC POWDERS AND SALT

FRY GRATED COCONUT, FENNEL SEEDS ,3  SHALLOTS AND CURRY LEAVES..  WHEN BECOMES RED,  POWDER IT IN THE GRINDER

ADD IT TO THE COOKED KADACHAKKA

WHEN BOTH GET MIXED WELL,  SAUTE IT WITH SHALLOTS IN OIL

🌶️ Spicy Bread Fritters – Savory Bread Mukki Porichathu (Onion & Green Chili)

🌶️ Spicy Bread Fritters – Savory Bread Mukki Porichathu (Onion & Green Chili)

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When you crave a quick and spicy snack, try this savory version of Kerala bread mukki porichathu. Bread slices are dipped in a milk–egg mix, spiced up with onion, green chilies, and a touch of pepper, then fried in ghee or butter until golden brown. Perfect with evening chai!

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Ingredients

• 6 bread slices (white/wheat, edges trimmed if preferred)

• ½ cup milk

• 1 egg

• 1 small onion, finely chopped

• 2 green chilies, finely chopped

• ¼ tsp black pepper powder

• Salt to taste

• 2 tbsp ghee or butter (for frying)

• A few curry leaves (optional, for Kerala flavor)

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Instructions:

1. Beat egg, milk, salt, pepper, onion, and green chilies together.

2. Heat ghee or butter in a pan (you can also mix a little coconut oil for traditional flavor).

3. Dip bread slices in the mixture, making sure onion & chili stick to them.

4. Fry until crispy and golden on both sides.

5. Serve hot with chutney or ketchup.

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Serving Suggestions:

• Best with hot chai or black coffee.

• Serve with coconut chutney, tomato chutney, or spicy ketchup.

• Can be cut into triangles for kids’ snack boxes.

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Tags:

#SpicyBreadFritters #BreadMukkiPorichathu #KeralaSnacks #EveningSnacks #SavoryFritters #KeralaFood

🍞 Sweet Bread Fritters – Easy Bread Mukki Porichathu (No Maida, Ghee Fried)

🍞 Sweet Bread Fritters – Easy Bread Mukki Porichathu (No Maida, Ghee Fried)

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Looking for a quick and nostalgic Kerala tea-time snack? Try this simple bread mukki porichathu! Just dip bread in a milk–egg–sugar mix and fry in butter or ghee until golden. Crispy outside, soft and fluffy inside – this is the easiest way to turn leftover bread into a delicious treat.

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Kerala-style sweet bread fritters made without maida. Bread is dipped in a milk–egg–sugar mixture and shallow fried in butter or ghee until golden. A quick tea-time snack that melts in the mouth.

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Ingredients (No Maida):

• 6 slices of bread (white or wheat, edges trimmed if preferred)

• ½ cup milk

• 1 egg

• 2 tbsp sugar (adjust to taste)

• ½ tsp cardamom powder (optional, for flavor)

• 2 tbsp ghee or butter (for frying)

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Instructions:

1. Whisk together milk, egg, sugar, and cardamom (if using).

2. Heat ghee or butter in a pan.

3. Dip each bread slice quickly in the milk–egg mix (don’t soak too long or it will break).

4. Fry until golden brown on both sides.

5. Serve hot and enjoy with tea or coffee.

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Serving Suggestions:

• Best eaten warm, straight from the pan.

• Sprinkle with powdered sugar or drizzle with honey for extra sweetness.

• Pair with masala chai or strong filter coffee.

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Tags:

#BreadMukkiPorichathu #SweetBreadFritters #KeralaSnacks #KeralaTeaTime #EasySnacks #NoMaida

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INCHI CURRY / INCHAMPULI

INCHI CURRY / INCHAMPULI

INGREDIENTS

TAMARIND - 1 LEMON SIZED

GINGER - 1 BIG, FINELY SLICED
GARLIC- 2 CLOVES, SLICED
GREEN CHILLIES-8,SLICED

RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

JAGGERY- 1 BIG
SALT
MUSTARD - 1 TABLESPOON

PREPARATION

DISSOLVE TAMARIND IN WATER

TAKE A KADAI.  BOIL THE TAMARIND WATER AND ALLOW IT TO BE THICK

MEANWHILE FRY RED CHILLY POWDER AND TURMERIC POWDER FOR 1 MINUTE IN A PAN
 PUT IT IN THE BOILING TAMARIND WATER

ALSO DISSOLVE THE JAGGERY IN LITTLE WATER AND WHEN THE TAMARIND WATER THICKENS ADD THIS JAGGERY SOLUTION

TAKE A KADAI.  HEAT OIL.  SPLUTTER MUSTARD
ADD SLICED GINGER, GARLIC AND GREEN CHILLY AND SALT

ADD THE THICK TAMARIND-JAGGERY SOLUTION TO THIS 
ALLOW IT TO BOIL

CHICKEN DONUTS

CHICKEN DONUTS

INGREDIENTS

CHICKEN - 1/2 KG; MINCED

GINGER PASTE- 1 TABLESPOON
GARLIC PASTE-1 TABLESPOON
GREEN CHILLIES -6 ; CHOPPED

MINT LEAVES-1/4 CUP; CHOPPED
CORIANDER LEAVES- 1/4 CUP; CHOPPED
CURRY LEAVES- 1 SPRIG

ALL PURPOSE FLOUR- 1 CUP
CHICK PEAS FLOUR- 1/4 CUP

BLACK PEPPER POWDER- 1 TABLESPOON
GARAM MASALA POWDER- 1/2 TABLESPOON

SHALLOTS/onion  - CHOPPED-10
POTATOES - 2 , COOKED AND MASHED

BREAD CRUMBS-2 CUPS
EGGS - 2
SALT

PREPARATION

MIX ALL THE INGREDIENTS WELL

MAKE A BALL

PRESS IT IN YOUR PALM
MAKE A HOLE IN THE CENTER

FRY IT IN OIL
FRY BOTH SIDES

DEEP FRY IN MEDIUM HEAT

PAZHAM NIRACHATTHU / STUFFED RIPE BANANAS

PAZHAM NIRACHATTHU / STUFFED RIPE BANANAS

INGREDIENTS

RIPE BANANAS-2 EGGS - 2
SUGAR - 1/2 CUP
RAISINS-1 TABLESPOON
CASHEWNUTS- 10

GHEE/ BUTTER- 1 TABLESPOON

MAIDA/ ALLPURPOSE FLOUR- 1/2 CUP

SALT - A PINCH

WATER- TO FORM A THICK BATTER

OIL

GRATED COCONUT-1/2 CUP
CARDAMOM POWDER- 1 TABLESPOON

PREPARATION

FRY THE CASHEWNUTS AND RAISINS IN GHEE.  KEEP IT ASIDE

BEAT 2 EGGS IN A SMALL BOWL.  
ADD SUGAR AND FRIED CASHEWNUTS AND RAISINS TO THIS

TAKE A PAN

ADD GHEE

ADD THE GRATED COCONUT SAUTE FOR 1 OR 2 MINUTES

ADD THE EGG MIXTURE SLOWLY AND CARDAMOM POWDER
MIX EVERY THING WELL

PUT OFF FROM FLAME

MIX FLOUR, WATER, SALT AND 3 TABLESPOON SUGAR IN A BOWL AND PREPARE THE BATTER.
MIX IT WELL

TAKE A BANANA.  PEEL OFF THE SKIN
MAKE A3 SHALLOW SLITS LENGTHWISE
CAREFULLY REMOVE THE BLACKSEEDS IF POSSIBLE

THEN WITH CARE GENTLY FILL THE COCONUT MIXTURE INTO THE SLITS
PRESS THE SIDES GENTLY

NOW TAKE A PAN
HEAT OIL
DIP THE BANANA IN THE BATTER AND FRY BOTH SIDES

EASY NEYCHOR / GHEE RICE

EASY NEYCHOR / GHEE RICE


INGREDIENTS



BASMATI RICE – 2 CUPS.
WATER-3 1/2  CUPS

PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.

SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL

ONION - 1 ;SLICED
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.

GHEE- 1/2 CUP

RAISINS- 1 TABLESPOON
CASHEW NUTS-

CORIANDER LEAVES- CHOPPED; TO GARNISH


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR. 

DRAIN IT

TAKE WATER IN A POT AND BOIL IT

MEAN WHILE TAKE GHEE IN A HOT PAN
ADD ONIONS FRY TILL IT TURNS PINK

 ADD THE RAISINS AND CASHEW NUT 
FRY FOR 1 MINUTE

THEN ADD THE SPICES, CARROT AND GREEN PEAS. 
FRY FOR 1 MINUTE

NOW ADD THE RICE AND BOILING WATER. LEMON JUICE AND SALT

CLOSE THE LID

WHEN MOST OF WATER GOES, COOK IN LOW FLAME

GARNISH WITH CORIANDER LEAVES AND FRIED ONION

KOZHI PIDI / RICE DUMPLINGS IN CHICKEN GRAVY

KOZHI PIDI / RICE DUMPLINGS IN CHICKEN GRAVY


INGREDIENTS

FOR THE PIDI

RICE FLOUR-1/2 CUP

BOILING WATER-1/2 CUP
SALT

SHALLOTS-2; CRUSHED
CUMIN SEEDS- A PINCH CRUSHED



POUR BOILING WATER INTO RICE FLOUR AND ADD SALT.  MIX WELL


ADD SHALLOTS, CRUSHED CUMIN SEEDS . MIX WELL
ROLL INTO  BALLS - SIZE OF A COIN

PRESS THE DOUGH WITH HAND AND GENTLY PRESS THE MIDDLE TO MAKE A DEPRESSION

OIL THE STEAMER.  STEAM ALL THE BALLS

CHICKEN CURRY IN COCONUT MILK 


INGREDIENTS

CHICKEN SLICED- 1
ONION-5
TOMATO-2
GINGER- 2 INCH PIECE
GARLIC-7 CLOVES
GREEN CHILLIES- 6
CURRY LEAVES-7

RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER- 2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

GRATED COCONUT-1

COCONUT OIL-1/2 CUP
SALT- ACCORDING TO TASTE


PREPARATION


TAKE FIRST AND SECOND MILK FROM THE COCONUT WITH LITTLE WATER.


TAKE A PAN.  HEAT OIL.
ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD SECOND (THIN)COCONUT MILK AND CHICKEN PIECES. 

ADD THE FIRST(THICK) COCONUT MILK WHEN THE CHICKEN IS COOKED.
LET IT BOIL IN LOW FLAME FOR 2 MINUTES.


FINAL PREPARATION

ADD THE COOKED PIDI INTO THE GRAVY, 
STIRR WELL AND COOK IN VERY LOW FLAME FOR 5 MINUTES

BEEF DUM BIRIYANI

BEEF DUM BIRIYANI



SERVES- 3-4 PERSONS.



INGREDIENTS


FOR THE RICE



BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR.  TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.



FOR THE BEEF  MASALA

COOK THE BEEF  WITH SALT, 1/4 TABLESPOON TURMERIC POWDER, 1 TABLESPOON CORIANDER POWDER AND 1/2 TABLESPOON RED CHILLY POWDER PREFERABLY IN A PRESSURE COOKER


INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD COOKED BEEF  AND 1/2 CUP WATER.. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL AND WATER DISAPPEARS 


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF BEEF MASALA.  AGAIN PLACE COOKED RICE,BEEF  MASALA AND RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 


CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.

MUTTON DUM BIRIYANI

MUTTON DUM BIRIYANI



SERVES- 3-4 PERSONS.



INGREDIENTS


FOR THE RICE



BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR.  TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.



FOR THE MUTTON MASALA

COOK THE MUTTON WITH SALT, 1/4 TABLESPOON TURMERIC POWDER, 1 TABLESPOON CORIANDER POWDER AND 1/2 TABLESPOON RED CHILLY POWDER PREFERABLY IN A PRESSURE COOKER


INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD COOKED MUTTON AND 1/2 CUP WATER.. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL AND WATER DISAPPEARS 


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF MUTTON  MASALA.  AGAIN PLACE COOKED RICE,MUTTON  MASALA AND RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 


CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.

CHICKEN DUM BIRIYANI

CHICKEN  DUM BIRIYANI



SERVES- 3-4 PERSONS.



INGREDIENTS



FOR MARINATING CHICKEN

CHICKEN – 1.
RED CHILLY POWDER – 1 TABLESPOON.
TURMERIC POWDER – A PINCH.
SALT- AS REQUIRED.
CURD- 1 BIG SPOON.
VINEGAR- 1 SMALL SPOON.
OIL/GHEE –1 SPOON.
GINGER-GARLIC PASTE- 2 TEASPOON.

MARINATE THE CHICKEN WELL WITH ABOVE INGREDIENTS AND KEEP ASIDE FOR 30 MINUTES, PREFERABLY IN A REFRIGERATOR.  DISCARD THE FLUID COLLECTED AND FRY WELL TILL GOLDEN BROWN.



FOR THE RICE

BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR. 

DRAIN IT

TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.

OR 
FRY THE SPICES AND 1/2 ONION IN GHEE. ADD RICE AND 3 1/2 CUPS OF WATER. REMOVE FROM FLAME WHEN THRRE-FOURTH COOKED


FOR THE CHICKEN MASALA


INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD FRIED CHICKEN. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL.


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF CHICKEN  MASALA.  AGAIN PLACE COOKED RICE, CHICKEN  MASALA NAD RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 


CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.

RAVA / SEMOLINA UPPUMA

RAVA / SEMOLINA  UPPUMA



INGREDIENTS


FRIED SEMOLINA -1 CUP

ONION- 1/4 CUP;  FINELY SLICED
GREEN CHILLIES- 3 ; CHOPPED
GINGER- - 2 INCH PIECE CHOPPED
CARROT- 1/4 CUP; CHOPPED
CURRY LEAVES-6

RAISINS- 1 TABLESPOON(OPTIONAL)

MUSTARD SEEDS-1 TABLESPOON

GHEE - 3 TABLESPOONS
SALT
WATER-1 1/2 CUP


PREPARATION


POUR GHEE INTO A HOT KADAI

SPLUTTER MUSTARD

FRY THE ONIONS FOR 1 MINUTE
ADD GINGER, GREEN CHILLIES CURRY LEAVES AND CARROT RAISINS, FRY FOR  1 MINUTE

ADD WATER AND SALT
ALLOW IT TO BOIL WELL

WHEN WATER GOT BOILED, ADD SEMOLINA LITTLE BY LITTLE BY STIRRING WELL.
ALLOW IT TO BE COOKED

SERVE HOT


YOUR UPMA IS READY

IF YOU PREFER SUGARY YOU CAN ADD SUGAR ALSO

KAPPA PUZHUKKU/ MASHED TAPIOCA

KAPPA PUZHUKKU/ MASHED TAPIOCA


INGREDIENTS

TAPIOCA- 1 

SALT
 TURMERIC POWDER-1/4 TABLESPOON

GRATED COCONUT-1/2 CUP
SHALLOTS-5
DRIED RED CHILLY -5
GARLIC - 2 CLOVES
CUMIN SEEDS-1 TABLESPOON
CURRY LEAVES - 1 SPRIG

MUSTARD - 1 TABLESPOON
OIL - 2 TABLESPOONS

WATER

PREPARATION

COOK TAPIOCA WITH WATER, TURMERIC POWDER AND SALT IN A PRESSURE COOKER

GRIND GRATED COCONUT, SHALLOTS -2, GINGER, GARLIC, CUMIN SEEDS COARSELY

GRIND REST OF SHALLOTS AND DRIED RED CHILLIES WELL

HEAT A PAN
SPLUTTER MUSTARD AND CURRY LEAVES

ADD GRINDED SHALLOTS AND DRIED RED CHILLIES
FRY WELL

ADD GRINDED COCONUT MIXTURE

ADD TAPIOCA
COOK WELL

CHAPPATI

CHAPPATI


INGREDIENTS

WHEAT FLOUR/ATTA- 1 CUP

SALT- 
WATER

PREPARATION

TAKE WHEAT FLOUR IN A VESSEL

BOIL WATER AND ADD SALT INTO IT

SLOWLY ADD THIS TO WHEAT FLOUR 
MIX IT TO FORM A SOFT DOUGH
KNEAD IT UNTIL SMOOTH

MAKE IT INTO EQUAL BALLS
ROLL IT IN A PRESSER OR USING ROLLER

USE FLOUR NOT TO AVOID STICKING

HEAT A PAN

FIRST FRY ONE SIDE FOR 1 MINUTE
THEN TURN IT

ALLOW THE OTHER SIDE TO GET COOKED

WHEN COOKED TURN THAT SIDE
REMOVE WHEN IT RISES

GODAMBU NURUKKU / BROKEN WHEAT UPPUMA

GODAMBU NURUKKU / BROKEN WHEAT UPPUMA

INGREDIENTS


BROKEN WHEAT -1/4 CUP

ONION- 1/4 CUP;  FINELY SLICED
GREEN CHILLIES- 3 ; CHOPPED
GINGER- - 2 INCH PIECE CHOPPED
CARROT- 1/4 CUP; CHOPPED
CURRY LEAVES-6

MUSTARD SEEDS-1 TABLESPOON

GHEE - 3 TABLESPOONS
SALT
WATER-1 1/2 CUP

PREPARATION



CLEAN AND WASH THE BROKEN WHEAT.  DRAIN IT AND KEEP ASIDE

POUR GHEE INTO A PRESSURE COOKER

SPLUTTER MUSTARD

FRY THE ONIONS FOR 1 MINUTE
ADD GINGER, GREEN CHILLIES CURRY LEAVES AND CARROT, FRY FOR  1 MINUTE

ADD THE BROKEN WHEAT.  FRY FOR 5 MINUTES

ADD WATER AND SALT

CLOSE THE COOKER

LET 1 WHISTLE COME

YOUR UPMA IS READY

IF YOU PREFER SUGARY YOU CAN ADD SUGAR ALSO

ETHAPAZHAM- GODAMBU PUTTU /BANANA-WHEAT FLOUR STEAM CAKE

Banana Layered Wheat Puttu Recipe – Kerala Style

A visually appealing and naturally sweet breakfast where finely sliced banana is layered inside the wheat puttu, giving a soft, aromatic, and flavorful treat.

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Ingredients (Serves 2–3)

• Wheat flour (atta) – 2 cups

• Ripe banana – 2–3 (sliced thinly)

• Fresh grated coconut – 1 cup

• Water – as needed

• Salt – ½ tsp

Optional accompaniments:

• Jaggery syrup

• Coconut milk

• Kadala curry

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Instructions

1. Prepare the flour

• In a mixing bowl, combine wheat flour and salt.

• Gradually sprinkle water and mix with your fingers until the flour is crumbly and slightly moist, like wet sand.

2. Layer in puttu maker

• Take a puttu maker.

• Add a layer of grated coconut at the bottom.

• Add a thin layer of the moistened wheat flour.

• Place a layer of finely sliced bananas over the flour.

• Repeat the flour and banana layers until the cylinder is full, finishing with a layer of coconut.

3. Steam the puttu

• Fill the bottom vessel of the puttu maker with water and bring it to a boil.

• Place the cylinder on top and steam for 5–7 minutes, until firm and cooked through.

4. Serve

• Gently push out the puttu onto a plate.

• Serve hot with jaggery syrup, coconut milk, or kadala curry.

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Tips

• Slice bananas thinly and evenly for smooth layers.

• Use fresh grated coconut for maximum aroma and flavor.

• Adjust water carefully—too much makes puttu soggy.